Into a bowl or into big plate and mix together maida, rava, oil and salt together. Add water little at a time and make smooth and stiff dough to make poori. Cover it with a damp cloth and keep separate for 1- 1 1/2 hours.

Let the dough rest. We will prepare the stuffing

Dry roast fried gram slightly or until its hot to touch, Once its cold down, powder it corasely

Heat 1/2 tsp of ghee and fry the coconut until the moisture goes to get nice aroma to fried coconut. You don’t have brown it.

Fry cashew nuts in 1/2 tbsp of ghee.

Now mix together coarsely ground fried gram, coconut, powdered sugar and cashew nuts well. Now the stuffing for the somas is ready.

Method
Now take the dough, knead it well and divide it into equal balls. Dusting flour, roll out a ball into a small poori. Using a lid, press on the rolled out dough and remove the excess dough. You will get a perfect circle. I used a lid 4 inch in diameter. In this method all the somas will be of the same size.

Place 2-2 1/2 tsp of stuffing in the middle of the circle. Now dip your finger in water and apply it on the edges of half a circle, so that the somas will stick well and the stuffing will not come out while frying.

Now close it and seal the edges well by pressing it with your fingers. Using a fork, give a nice design to the somas.

Repeat the same process for the rest of the dough. Now our prepared somas are all waiting to be fried

Heat oil in a heavy bottomed kadai, when oil is hot, reduce the heat to medium (to check if the oil is hot, drop a small piece of dough into the oil, if it comes to the surface immediately, then the oil is hot enough to fry the somas). Drop 2-3 somas (depending on the capacity of the kadai and quantity of oil used) and fry both sides until golden brown.

Place it in a colander or a paper towel to drain excess oil.

Repeat the same process for the rest of the prepared somas dough with stuffing.

Enjoy preparing this crispy and delicious sweet somas for Diwali this year.